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Designing New Food
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A.2.1 Describe the role of the design brief in the design of new food products.
The process of designing new food products is no different from designing other products. Design development will start with the identification of the design brief.
A.2.2 Describe how food manufacturers gain evidence to support the development of a new food product.
Consider data collection and analysis; comparison with existing products; and market research.
A.2.3 Construct a specification for a food product.
Consider ice cream and pizza.
Ice Cream Specifications:
A.2.4 Evaluate food products against specifications.
A.2.5 Describe the role of taste panels in the development of the specification of a food product.
Taste panels are used to confirm precise requirements for key parameters of a food product, for example, sweetness, flavour, texture. The taste panel would reflect the characteristics of the target market.
A.2.6 Describe the issues involved in the scaling up of recipes from bench scale.
A product is designed initially as a bench-top prototype and key parameters determined using taste panels. As the volume of product increases, the recipe may need to be modified to achieve the same organoleptic characteristics. Processing differences may require, for example, more or less water in the recipe.
A.2.7 Describe the role of market testing in the development of a food product.
Following confirmation of the product specification, the product would be scaled up from bench scale to pilot-plant scale, so that a larger volume of product can be made and wider market testing undertaken. Following acceptance in a test market, the product would be scaled up to industrial-scale production.
A.2.8 Identify drivers for the development of food products.
Consider market concerns such as lifestyle factors, health and the environment, consumer demands (for example, convenience and cost), technological developments (for example, processing equipment and packaging materials), company profitability (for example, increasing market share), and entering new and non-traditional markets for specialised applications (for example, sports supplements, military purposes and space missions).
A.2.9 Outline reasons for the development of food product packaging.
Consider new product launch, reformulation, new pack size, branding and rebranding, promotions (price flash on packaging, special offers).
Bulleted list and italicised paragraphs are excerpted from Design Technology: guide. Cardiff Wales, UK: International Baccalaureate Organization, 2007.
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